¡La Salsa Es Posible!

Yes, that's the gaping maw of a burrito in close-up. No, the story is not that we eat burritos in this household often.
The story is that I made the hot salsa in the fuzzed-out bottle back there.
I made it this morning, funneled it into a clean bottle (still gotta scrape that old label off), and we used it for lunch.
It tasted "proper." Hot, vinegary, a little salt and some elusive spices. The texture is less homogeneous than I would like just now, so I'll keep experimenting. Should I have scraped out the seeds? Should I have cooked the salsa briefly so particles wouldn't separate from liquids? I don't know. I'll find out.
But you're dying to know how I did this.
Here's my standard recipe, which I invented this morning:
1. Late last summer, pickle some sliced hot green peppers in a brine of your own choosing. The (purchased) peppers were called pimientos de padrón, but they looked much more like fleshy jalapeños. Fleshy and hot is what you want. The brine was a heated mixture of vinegar and salt water, seasoned with little, teensy shakes of dried garlic, cumin and cinnamon. (Cinnamon is the sekrit ingredient; a little goes a long way.) Pop it into a jar and refrigerate.

Don't ask me for proportions; this was a long time ago!
2. Today, scoop out some pepper slices along with their brine (in a proportion that you deem perfect) and blend this thoroughly in a blender. Low speed is not enough; you want "purée" if you got it. I serendipitously scooped out and blended exactly the amount that would fill this small salsa bottle (remember, clean!). I may have been a little skimpy on brine, because the salsa is a bit sludgy; I later added some water to the bottle (after we had made room in it by having burritos).
3. Struggle with a funnel and a spoon, trying to get this brew into the bottle. Make green splashes everywhere (My sweatshirt looks like baby Shrek had a little "whoops" on my shoulder, burp).
4. Be very proud.